Lemon Tartlets

The best thing about January is the availability of Citrus Fruit. Beautiful grapefruit, several types of juicy oranges and bags of lemons. Yes, one can get lemons any time of the year but they are the best in January. These little lemon tartlets are a burst of citrus in your mouth. This recipe comes from an old Pampered Chef cook book. It is a recipe that was good years ago and is still excellent. It gives you a reason to use that 'tart tamper' that has been rolling around in your kitchen drawer. I don't use it often but when I do I love it! These little dainties are a positive addition to any dessert tray.

Lemon Tartlets
Tart Shells
1/2 cup butter, softened
1/3 cup granulated sugar
1 egg white
1 1/4 cups flour
Filling
2 eggs
1/3 cup granulated sugar
1 tablespoon butter, melted
1 large lemon
Powered Sugar
Preheat oven to 325 degrees. Spray mini muffin pan with Pam.
For tart shells--beat butter and granulated sugar until light and fluffy. Add egg white, blend well. Add flour and blend until just combined. Using small cookie scoop drop level scoops of dough into muffin pans. Press dough into cups with a well floured Mini Tart Shaper--tart tamper.
For Filling--Lightly whisk the eggs in a small bowl add butter and sugar, whisk together. Using a rasp grate the lemon peel, measure 2 teaspoons of lemon zest. Juice lemon and measure 3 tablespoons of lemon juice. Add zest and juice to egg mixture. Mix well. Pour filling evenly into tart shells.
Bake for 20-22 minutes, edges will just begin to brown. Remove from oven and cool for 5 minutes. Carefully remove tartlets from mini muffin cups. Cool completely. Refrigerate. Sprinkle with powdered sugar before serving. Makes 24 tartlets.
Printable Recipe

Key Lime Tarts for Pi Day

Pi Day
How about a mini pie for Pi Day! These little gems are packed full of flavor. Key Limes are fun if you can find them--if not regular lime juice/zest will work. 
My sweet neighbor Kristi is a great cook and surprised me with these yummy little tarts. They are easy to make and taste delicious. Try them! Kristi found the recipe on All Recipes.

Key Lime Tarts for Pi Day
6 mini graham cracker crusts
1 1/2 cup sweetened condensed milk
1/2 cup sour cream
1/2 cup freshly squeezed Key Lime juice
1 tablespoon Key Lime zest
whipped cream for garnish
Put graham cracker crusts on a baking sheet. Heat oven to 350. Mix together sweetened condensed milk, sour cream, lime juice and zest. Pour into crusts. Bake for 8 minutes. Let cool and top with whipped cream.
Printable Recipe

Coconut Lime Dessert

You know I love a good chocolate dessert but lately I have been craving citrus! It started with Lemon Pie Bars and now I have a wonderful lime/coconut dessert. This dessert is made in the food processor, it comes together in a moment but the waiting time is difficult. This no bake dessert needs to chill for several hours. The good thing is that you can make it a day or two ahead. Keep it in the freezer, remove 10 minutes before serving and it is just delicious.
This recipe came from Jill's high school friend Sarah. She blogs at Red Head Recipes. Thanks Sarah for one great recipe.

Coconut Lime Dessert
Crust
1 sleeve graham crackers
1/2 cup coconut
2 tablespoons brown sugar
6 tablespoons melted butter
Put graham crackers, coconut and brown sugar in food processor till crumbly. Add melted butter, pulse. Press crumbs in a 10 inch tart pan that has been sprayed with Pam. I used 3,  6 inch pie pans--perfect for sharing. Bake for 10 minutes at 350 for a crisper crust or put in the freezer for 15 minutes.
Filling
2 8 ounce packages cream cheese
1 can cream of coconut,15 ounces--found on the drink aisle
1/2 cup fresh lime juice, 3 or 4 large limes
grated zest from 1 large lime
1/4 cup sugar
1/2 cup heavy whipping cream
Wipe crumbs from food processor, put in cream cheese--it can be cold, coconut cream, lime juice, zest and sugar. Process until very smooth and creamy. Scrape mixture in a large bowl. Add cream to the bowl of the food processor (no need to wash--isn't this easy) watching closely turn food processor on for a few seconds--it will whip the cream. If you overdo it you will get butter--which isn't a bad thing but for this recipe we want whipped cream. Fold cream into cream cheese/lime mixture pour into pan(s). Freeze for 4 hours. Remove from freezer 10 minutes before serving. Enjoy one delicious dessert!
To make this gluten free--just pour mixture into ramekins or individual small bowls. It is delicious without the crust.
Printable Recipe

Chicken Pot Pie for PI Day

I hate to admit it but I am not a pie maker. I like cookies and brownies. Years ago hubby asked me when I was going to be old enough to make pies. My response was always, 'In ten years'. When you say that in your mid 20's you think you will have plenty of time to learn to make pies. I have given him the answer over and over.
Well the time has come, I think I am finally old enough to make pies! I remember all the fun pies that were posted last year on PI Day. This year I would have a pie for PI Day. Thanks to Barbara Bakes and Dorie I finally felt that I could tackle a pie. I started out easy with a Chicken Pot Pie. I opted for just a top crust--baby steps. I made a quick crust in my food processor--nothing difficult about that. The filling was a delicious sauce full of veggies and meat. I used 6 inch pie pans (they are just so cute) because there are just two of us. One pie was plenty for dinner and enough for a hubby's lunch tomorrow. I also have enough filling for a mini pie to take to Mom tomorrow. Life is good now that I am a Pie Maker!

Chicken Pot Pies
 Pastry
2 1/2 cups flour
1 teaspoon salt
4 tablespoons butter, chilled
2/3 cup shortening, chilled
Ice water--about 5 tablespoons
Pulse flour and salt in food processor. Drop in diced cold butter and cold shortening and pulse just till they are cut in. Dorie says you should have pieces the size of fat green peas and others the size of barley. Add the ice water and pulse off and on until you have a mixture that sticks together when pinched. Dump the mixture on a Roll'pat and gather together and form into 4 discs. Wrap in plastic wrap and refrigerate at least an hour.
This whole process really only takes a few minutes.

Filling
1/3 cup butter
1/3 cup diced onion
1/3 cup diced celery
1/3 cup flour
1/3 cup milk
1 3/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups diced cooked chicken (Rotisserie works great)
1 1/4 cups diced cooked potato
1/2 cup diced cooked carrots (you could use frozen)
1/2 cup frozen peas
Melt butter in pan, saute celery and onions about 5 minutes or until tender, add flour and seasonings. Whisk and bring to a bubble, cook for a minute. Add milk and chicken broth, heat and stir until mixture becomes quite thick, cook for a minute. Remove from heat and add chicken and veggies. Put in individual ovenproof dishes. Don't overfill. Roll out pastry on a lightly floured Roll'Pat, make sure you roll it out an inch bigger than your dish. Put pastry on top of pie, crimp if using a pie plate. Cut a slit in the top to let steam escape. If using a dish with straight sides just let pastry hang down and lightly press to sides of dish (check out Barbara's post to see this method). Bake at 425 for 30-35 minutes till light brown.

Will I make this again??? YES! It is comfort food at it's finest. It's not a 30 minute meal but with some planning it can be a weeknight meal. Dorie says that well wrapped the pastry can be kept in the fridge for 5 days or the freezer for 2 months. How nice would it be to always have some pastry in your freezer. The filling came together quickly. I diced my potato and cooked it in salted water for about 8 minutes, I took the potato out and then added the diced carrots to the boiling water for a few minutes till they were crisp tender. The chicken was left over from a roasted chicken earlier in the week. You could make the filling earlier in the day but I would heat it up before it goes in the tin.
I used the leftover filling and filled a small dish, I love the rustic look and how the pastry is draped over the dish. More crust per bite--that's a good thing! 
[Printable Recipe]

Lemon Pie Bars

There is nothing I like better than guests on Sunday that need dessert! My sweet Mother in Law brought a yummy Chicken Pasta Salad and fresh fruit. I took care of the dessert. These Lemon Pie Bars were a hit with everyone. Fresh and lemony--a glimpse of spring.
The only thing better than a yummy dessert is a yummy dessert that is very easy. I put these Lemon Pie Bars together while the oven heated. Now that is a quick dessert! This recipe comes from a new cookbook I purchased called, "The Back in the Day Bakery Cookbook" by Cheryl Day and Griffith Day. This bakery is located in Savannah Georgia. Every recipe looks delicious. I can't wait to try more!
I cut the recipe in half--I really didn't need a 9x13 inch pan tempting me. A 8x8 inch pan made 9 perfect servings. Just right for dinner today.

Lemon Pie Bars
Crust
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1 tablespoon sugar
Mix ingredients together and press in the bottom of an 8x8 inch pan that has been sprayed and lined with parchment paper. Bake at 350 for 8 minutes, cool completely (I just put it in the freezer for 5 minutes) turn oven down to 325 degrees.
Filling
1/2 cup heavy cream
2 teaspoons grated lemon peel
1/2 cup fresh lemon juice
1 can sweetened condensed milk (14 ounces)
3 egg yolks
Whisk together all filling ingredients and pour in cooled crust. Put pan in a larger pan and fill large pan with hot water half way up the side of the small pan. Bake for 20 minutes until center is just set. Remove the pan from the water bath and cool at room temperature for 1 hour. Refrigerate until cold. Top with whipped cream and lemon zest.

1 year ago--------Caramel Crumb Bars
2 years ago-------Chicken Corn Chowder
3 years ago-------Thumb Prints for Us Big Girls
4 years ago-------Thai Chicken Salad

Berry Galette TWD/BWJ

This was one fun recipe! Pies scare me but a Galette I can handle. I like the words rustic, free form and open faced. I think a galette is a pie on vacation!

The galette dough came together in just minutes in my food processor. This dough calls for cornmeal--an interesting crust ingredient. I like most anything with cornmeal so I was anxious to try it. With a well floured board I had no problem rolling out the chilled dough. I then piled blueberries in the center of the dough. I sprinkled the berries with sugar, drizzled them with a little maple syrup and dotted with butter. The crust was then folded, pleated around the fruit. I brushed the crust with water and sprinkled some sparkling sugar on top. I thought it was a masterpiece (remember I'm not a pie maker).

As it baked juice did leak out but it did not affect the taste. We all enjoyed this dessert, The cornmeal crust was delicious and the blueberries screamed 'summer'! I can't wait to make this galette with peaches and apples. The recipe stated that the galette would make 4 to 6 servings. The galette is quite small, I wouldn't try to serve more than 4 guests. A scoop of vanilla bean ice cream tops this dessert.

 Our host this week are Lisa and Andrea. Check their blogs for the complete recipe.

O

Denver Omelet

I have no idea why this is called a Denver Omelet, I don't know where the recipe came from. I do know that it has evolved into a simple weekend breakfast or a 'breakfast for dinner' as we like to call it. It is easy to double and feed a crowd, we often have brunch crowds. I like Denver omelet because there are so many variables. The recipe calls for ham but crisp bacon or even cooked sausage works. Any kind of pepper works, red and green are pretty for Christmas. Use whatever kind of cheese you have, it's a good clean the deli drawer dish. Do top the warm pie with fresh diced tomato. So try Denver Omelet and see why it is a favorite at our house.

DENVER OMELET PIE

6 eggs                                      

½ teaspoon onion powder

½ teaspoon salt                        

1/8 teaspoon pepper

1 cup shredded cheese, cheddar, jack, Swiss or a combination

½ cup diced ham or crisp cooked bacon

½ cup green, yellow or red pepper, diced                                                                   

4 cups frozen shredded hash browns, I put them in the microwave for a minute or two. They don’t need to be completely thawed.

1 tomato, sliced

Serve with Cholula Hot Sauce or Franks

In batter bowl, beat the eggs, seasonings, ham, potatoes, peppers and cheese.  Pour in a greased 9 inch pie plate. Bake at 350 degrees for 40-45 minutes or until knife inserted in middle comes out clean.

Garnish with tomato slices or salsa. Fresh salsa is the best but Pace works.

This can also be baked in a 9x9 pan. It is easier to serve a crowd.  

Double the recipe and it fits in a 9x13         

TWD Vanilla Ice Cream Tart

Think of the best ice cream sandwich you have ever eaten...Now, think of eating it 'open-faced'...
That would best describe Dorie Greenspan's Vanilla Ice Cream Tart.
 The tart crust reminded me of an almond sugar cookie. Toasted almonds, brown sugar, flour, butter and an egg came together quickly in my trusty food processor. The dough was easily patted in a buttered tart pan. The crust baked 28 minutes, which was a little too long in my oven. Once out of the oven I sprinkled the hot crust with very mini chocolate chips from KAF. The chocolate melted quickly.
Back to the food processor, toasted almonds were processed till 'almond butter' appeared. Have I mentioned that I love my food processor?? Softened ice cream was added which resulted in a delicious almond vanilla ice cream. And the rest would just be dessert history.

The complete recipe can be found on Jessica's Blog. I expect to see many fun variations of this recipe from other TWD bakers.

Linked to This Chick Cooks

Shortbread Tarts

My girls can cook, when they come home for girls weekend they cook for me! Candise made these yummy tarts for us to enjoy. And we did enjoy them. Perfect for a Valentine treat. Candise found this recipe on Joyofbaking. It is yummy.

Shortbread Tarts
1 cup (2 sticks) butter
1/2 cup powdered sugar
1 tsp pure vanilla extract
1 1/2 cups all purpose flour
2 T cornstarch
1/8 tsp salt


Cream Cheese Filling
8 oz cream cheese
1 can (14 oz) sweetened condensed milk
1/3 cup fresh lemon juice
zest of one lemon
1 tsp vanilla


Garnish
Raspberries, blueberries, sliced strawberries, kiwi, blackberries


Spray 36 miniature muffin tins. Set aside. Preheat oven to 325 degrees and place rack in the center of the oven. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.  

Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, or a tart press, press the dough up the sides of the individual muffin tin so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

Bake for approximately 16-18 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (These may be made in large quantities and frozen.)

Cream Cheese Filling: In your food processor or electric mixer, beat the softened cream cheese until fluffy. Add the condensed milk, lemon juice, zest, and vanilla and process just until smooth.(Do not over process or the filling will be too runny.) Transfer the filling to a bowl, cover, and refrigerate until serving time. (It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle).

To serve: Using a Pampered Chef Decorator, or two small spoons, fill the tart shells with the cream cheese filling. The filled tart shells can be made several hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.

TWD Not-Just-For-Thanksgiving Cranberry Shortbread Cake

What a fun cake to make! Cranberries, sugar and orange bubbling away to a gooey, thick, tart jam. I had some on an English Muffin for breakfast, it was quite tasty. The jam can be made up to two weeks in advance but it may disappear...That is why I made just half the shortbread recipe and baked it in a cute six inch springform pan.

The smaller circle of dough was easy to work with. I rolled it between two layers of plastic wrap and placed it right in the pan. I spread 1 cup of my yummy jam over the bottom layer and topped it with another circle of shortbread dough. Very easy.

The small spring form pan baked 35 minutes. I let it cool for 20 minutes and removed the sides of the pan. I had a festive looking dessert that served at least 5. It was delicious. Yes, I will make it again.

I can tell I need to plan better, with the time change I was out of light by about 5. Check Jessica's blog 'A Singleton in the Kitchen' for the complete recipe. As always there are many great TWD bakers, see what they did with this yummy recipe.

Pecan Tassies

This recipe comes from The Pampered Chef Cookbook entitled 'All the Best'. It is a fun cookbook with several recipes to liven any gathering. I love pecan pie but for some reason pies intimidate me. I am afraid of making pie crust; it seems so big. JoJo where are you?? I have tasted your pie crust, I know you have mastered it. Please help me!
In the meantime I can make Pecan Tassies which are described as 'a chewy pecan mixture that fills buttery pastry cups'. These mini treats taste wonderful, are simple to make and look beautiful on any dessert table.

Pecan Tassies

Tart shells
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup flour
Beat butter and cream cheese until well blended, add flour; mix until a soft dough forms. Using small scoop shape dough into 1 inch balls. Place balls of dough in mini muffin tins. Dip mini-tart shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.

Filling
2 Tablespoons melted butter
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Mix together butter and brown sugar, add egg and vanilla, stir is chopped pecans.
Using small scoop, fill each tart shell with level scoop of filling (do not overfill). Bake at 350 for 20-25 minutes untill edges are light golden brown. Remove from oven, cool in pan 3 minutes. Remove from pan and place tarts on cooling rack; cool completely. Sprinkle with powdered sugar or top with whipped cream to serve.
This recipe makes 24 tarts. Since this is a Pampered Chef recipe several PC tools are used. These are all great products, so useful in any kitchen. I use my mini muffin tin often, little bites are so much fun! The mini scoop is the perfect size for mini muffins, cupcakes and tarts. I also use it when making cookies for my grandkids, it is the perfect size for little hands.

Yes, I do sell Pampered Chef because I love their products and I like to encourage cooking! It is a good thing. I will place an order soon for Mothers Day, let me know if I can help you.
If you like these be sure and try my favorite pecan pie bar, it's amazing!